| Ingredients:
7 pounds cucumber (little finger size for whole and 1" in diameter
for sliced (chip))
Enough water to cover Approximately 2 Qts.
1 quart vinegar (must have at least 5% acid content)
8 cups sugar
2 tablespoons salt
2 tablespoons pickling spices (available in the spice section)
1/4 tsp Celery seed
Bring the water to boil. While this is happening, wash cucumbers then
add to boiled water. Let stand 24 hours and repeat process daily
using fresh hot water until the 5th day. Drain the cucumbers - keep
them clean. In a 4 Qt pan bring vinegar, sugar, salt & spices (brine)
to a boil. If you are doing pickle slices, then cut the pickles into rings
slightly less than a 1/4 inch thick. Pour vinegar mixture over cucumbers
in a pot ( must cover the cucumbers completely - if not remove enough
cucumber to achieve this - the removed cucumber can be served as a
garnishment with the next meal). Let stand 24 hours. Remove cucumbers from
the brine;
reheat to a boil and then add cucumbers & bring to a boil again for at
least 2 minutes. These are now ready for canning (remember they must be
covered with brine when placed in jars). These are best if they are
allowed to remain in a dark cool place when stored.
Because canning must be done correctly to be safe, we will refer you to
the http://homecanning.com
site for Step by Step tips on proper canning procedures.
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